Inga
Padawan Learner
Gawan said:Inga said:I watched Đejmi Oliver, was in a village in France and performed exactly the recipe leaving meat in fat that you practiced villagers.
He used the duck drumsticks, and mentioned the chicken ... -
First, the meat is put a lot of salt and leave in the refrigerator for 12 h.
After 12 h the little paper towel to wipe remove any salt that remained.
The meat is placed in a pot pour grease (this time he put it in duck fat) and cook for about two and a half hours on low heat.
When the meat is cooked like this puts it in a jar (or glass jars, etc.) pour the same fat to cover the meat.
Fat normally prevents the flow of oxygen that would spoil the meat.
Thanks for sharing Inga. Do you know how long it can be stored afterwards and needs the fat then to be removed when you like to eat it? My personal take would be some months speaking about ghee which is also just fat and can get stored even not in the fridge over a long time period. And I was a bit unsure about the name but I think you meant Jamie Oliver the british cook?
First, I'm sorry to my bad english.
Yes, Jaime Oliver, the British chef.
These people are kept so stored meat. In the pantry or basement. He said nothing what would be the maximum shelf-life, but preparing the meat with salt and fat guarantees a few months.
If they want to eat, you take what you need from the container and throw in a little pan. Be lovely crispy skin.